advice on granola bars
use this recipe as a template and don't be shy- add in w/e nuts/seeds/dried fruit your little heart desires. i really like the bits of dried mango in these bars because it adds a tart note to the otherwise oaty-bars. sidenote-the nice looking dishtowel in my photos comes from a responsible//worthy source- check out creative women for more, and buy locally (if you're in burlington) at vt farm table.
these bars come in handy as a pre-workout snack or an afternoon pick me up. i plan on making a batch for the next time i travel.
interesting take on the traditional interview
can't wait to check this new netflix series
the archive of eating
charmed i'm sure
benefits of adult coloring books
tips from the dogist
crushing hard on these photos
real into space at the moment cause i've been reading this
dreamy little airbnb in joshua tree
these botanical photos
i love tom hanks
the way to go
(recipe adapted from my new roots)
2 tbsp chia seeds + 6 tbsp water
2 cups rolled oats
1/2 cup buckwheat groats
2 tbsp amaranth
1/2 cup coconut flakes
1/4 cup raw pumpkin seeds
1/4 cup finely chopped pitted dried medjool dates
1/4 cup chopped dried mango
1/4 cup coconut oil
1/3 cup raw honey
1 vanilla bean
2 ripe bananas
1/2 tsp course sea salt
in a small bowl, combine chia seeds and water to make a gel and set aside.
spread the oats, buckwheat, coconut, pumpkin seeds, and amaranth out on a baking sheet and place in an oven at 300 degrees. stir every 5 minutes or so, until lightly toasted, about 15 minutes. remove from oven and let cool. while the oat mixture is toasting, make the liquid. in a small saucepan combine coconut oil, honey, and vanilla bean. whisk over medium heat until melted and thoroughly combined.
in a blender, blend peeled bananas with the honey and oil mixture. blend until smooth. pulse in chia gel gently, just to combine. in a large bowl combine toasted oat mixture, sea salt, mango and dates. pour in the liquid and stir well to combine.
turn the oven 350 degrees. spread a large piece of parchment paper in a 9” x 13" baking pan, overlapping the sides. pour the oat mixture into the pan and press down firmly with a spatula, until even all over. bake for 25-30 minutes or until golden. remove from oven and let cool for at least 30 minutes. to take the granola out of the pan, lift up the sides of the parchment. place on a flat surface and cut into rectangles or squares (12-16, depending on the size). store in a airtight container in the fridge for up to one week. best if kept cold.